Serves: 6
Total Calories: 1,221

BRINE:
1/4 cup non-iodized salt
2/3 cup sugar
2/3 cup brown sugar
1 1/2 cups soy sauce
3 cups water
1/8 cup Worcestershire sauce
5 cloves garlic, chopped or bulk, chopped garlic in a jar
1 teaspoon black pepper
1 tablespoon dried onion
2 tablespoons hot pepper sauce
1/2 tablespoon Tabasco® hot pepper sauce (more, if you are brave)
1 teaspoon liquid smoke

8 to 10 pounds elk, deer, and lean beef

Mix the above ingredients in a plastic, glass, or crock container, using hot water to help dissolve the salt and sugars.

The above will typically handle about 8-10 pounds of meat. Trim off all fat and connective tissue. Nothing will sour a jerky connoisseur more than a fine piece of jerky ruined by a glob of smoked fat! I like to slice mine fairly thin to aid in drying time. This is best done when still slightly frozen. Add sliced meat to mixed brine and make sure all meat is submerged. I use the old Cee Dub plate as weight method as well. I like to keep the meat in the brine for at least 12 hours. One can leave it in for several days if making large batches with limited drying space. Stir the mixture on occasion. If you are using the brine again soon, the left over brine can be drained and used one more time.

After the brining is complete, remove strips from brine, rinse in cool water, drain, and place on smoking/drying racks. Allow the meat to air dry for one hour. This is an important step! A glossy look will form when dry (the "pellicle"), and this aids in preservation. The final preparation separates the "men from the boys": real men (women, too) add liberal amounts of ground pepper to the meat at this point (prior to smoking)... and, those not so daring will go on to the final step!

If using a commercial smoker, smoke for 1-3 hours with your choice of fuel and then complete the drying time. Or, use an oven, dehydrator, etc. Times and dryness of finished product will depend on drying method and personal preference!

Spiced with More Tall Tales - Appetizers

Nutritional Facts:

Serves: 6
Total Calories: 1,221
Calories from Fat: 356

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Camp "Horse Ovaries"
Chile 'N' Cheese Spirals
Corned Venison 'N' Seeds
Dutch Oven Nachos
Lisa Martiny's Quick Fruit Rollups
Nachos
Quick Dutch Oven Pizza
Seafood Lasagna Rollups
Strawberry Oat Bars
THE Jerky Recipe
Texas Caviar
Venison Jerky